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Author Topic: Runner bean chutney  (Read 2647 times)

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Beetroot Queen

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Runner bean chutney
« on: September 10, 2008, 13:37 »
Sod work, here it is  :lol:

2lb of runner beans.
1 1/2 lbs onions chopped
1 1/2 pints of malt vinegar
1 1/2 oz cornflour
1 heaped tablespoon of mustard
1 heaped tablespoon of turmeric
8 oz soft brown sugar
1lb demerara sugar
pinch of salt

put onions in pan with 10fluid oz of the vinegar.
Bring to simmering point and simmer for 20 mins or until soft

while they are cooking, cook beans in salt water for five mins, strain and add to onions.

In a small bowl mix cornflour, mustard powder and tumeric with a little vinegar to make a paste., then add this to the beans and onions.

Pour in remaining vinegar and simmer for 10 mins.

Stir in both lots of sugar and stir until dissolved, continue to simmer for 15 mins.

Pot the pickle in warmed, clean jars, and seal when cold.

Keep for one month before eating to allow flavours to develop

Enjoy  :)
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mrs bouquet

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reply
« Reply #1 on: September 10, 2008, 16:47 »
thanks beetroot queen, just one question do you string those beans or just cut and cook.  ta,  Mrs Bouquet
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Beetroot Queen

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Runner bean chutney
« Reply #2 on: September 10, 2008, 20:24 »
I string mine but it doesnt say on the recipe  :?

Yorkie

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Runner bean chutney
« Reply #3 on: September 15, 2008, 22:53 »
I've just made some of this today - it's rather runny, is that right?

Also, just checking, is it really 1.5 onions (which is what I used), or 1 and a half pounds of onions?
I try to take one day at a time, but sometimes several days all attack me at once...

Beetroot Queen

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Runner bean chutney
« Reply #4 on: September 16, 2008, 06:31 »
Sorry it 1 and a half pounds

Keep boiling it if its runny it will thicken in the end  :D

Yorkie

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Runner bean chutney
« Reply #5 on: September 17, 2008, 18:02 »
I did wonder ...  :lol:

I've just found a WI recipe for 2 lb of runner beans which had a couple of pounds of onions in, and only 5 oz total of sugar.

For some reason my chutneys never reduce their liquid much, no matter how long I cook them.  Perhaps because I'm using a large, straight-sided casserole instead of a sloping-sided preserving pan.  :roll:

BigPaddy

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Runner bean chutney
« Reply #6 on: September 17, 2008, 18:06 »
Aha, that explains that then!
Patrick
Hull, East yorkshire

Beetroot Queen

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Runner bean chutney
« Reply #7 on: September 17, 2008, 20:00 »
Quote from: "Yorkie1"
I did wonder ...  :lol:

I've just found a WI recipe for 2 lb of runner beans which had a couple of pounds of onions in, and only 5 oz total of sugar.

For some reason my chutneys never reduce their liquid much, no matter how long I cook them.  Perhaps because I'm using a large, straight-sided casserole instead of a sloping-sided preserving pan.  :roll:


I use a straight sided pan too so its not that  :D

Yorkie

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Runner bean chutney
« Reply #8 on: September 18, 2008, 17:16 »
Oh well, it'll have to be one of those mysteries  :roll:  :lol:

Mind you it only went really liquid after I added the 1lb 8oz sugar (the WI recipe only had 5oz in it -  :shock: - perhaps they don't need the added sweetness!!)



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